170g of chopped dark chocolate
1/2 cup (50g) of chopped pistachios
2 cups (240g) of all-purpose flour
3/4 cup (135g) of granulated sugar
2 teaspoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1 pinch of salt
1 cup (240ml) of whole milk
1/2 cup (100g) of melted butter
1 tablespoon of grated lemon zest
1 teaspoon of vanilla extract
1 large egg, lightly beaten
1/3 cup (100g) of strawberry jam
170g of chopped dark chocolate
1/2 cup (50g) of chopped pistachios
2 cups (240g) of all-purpose flour
3/4 cup (135g) of granulated sugar
2 teaspoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1 pinch of salt
1 cup (240ml) of whole milk
1/2 cup (100g) of melted butter
1 tablespoon of grated lemon zest
1 teaspoon of vanilla extract
1 large egg, lightly beaten
1/3 cup (100g) of strawberry jam
Preheat the oven to 350°F (180°C)
Grease muffin tin with butter for 8cm diameter and 5cm height muffins
Reserve 1/3 cup of chopped chocolate and 2 tablespoons of pistachios
In a medium bowl, whisk together flour, sugar, yeast, cinnamon, baking soda, and salt
Add the reserved chocolate and pistachios, stirring until combined
In another medium bowl, combine milk, melted butter, lemon zest, vanilla extract, and egg, mixing well with a hand mixer (whisk)
Add to dry ingredients in one-third increments, stirring until a smooth batter forms
Divide batter evenly into muffin tin
Top each muffin with 1 tablespoon of strawberry jam and cover with more batter
Distribute reserved chocolate and pistachios on top
Place muffins in a baking dish (26cm x 40cm) and bake at preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean
Remove from the oven, let cool, demold, and serve
